Coniogramme robusta
Christ
gbif · cc-by
Royal Botanic Gardens, Kew
Royal Botanic Gardens, Kew
gbif · cc-by
Royal Botanic Gardens, Kew
Royal Botanic Gardens, Kew
gbif · cc-by-nc-sa
MBG
MBG
What to Eat
Edible parts: Rhizome - starch, Root, Leaves, Fronds
The fronds or leaves are cooked as a vegetable. The rhizomes are used for starch to make noodles.
Where to Find It
It is a subtropical plant. It grows in forests and valleys and shaded places between 600-1,500 m above sea level.
Asia, China,
Countries: United Arab Emirates, Afghanistan, Armenia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, China, Georgia, Indonesia, Israel, India, Iraq, Iran, Jordan, Japan, Kyrgyzstan, Cambodia, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Sri Lanka, Myanmar, Mongolia, Maldives, Malaysia, Nepal, Oman, Philippines, Pakistan, Qatar, Saudi Arabia, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Uzbekistan, Vietnam, Yemen
How to Identify
A subtropical fern in the family Pteridaceae that grows in forests, valleys, and shaded places at 600-1,500 m elevation, with edible fronds and starch-bearing rhizomes.
Notes
Also put in the family Hemionitiaceae and Adiantaceae.
Names & Synonyms
Hei zhou feng liao jue
References (3)
- Lim, T. K., 2015, Edible Medicinal and Non Medicinal Plants. Volume 9, Modified Stems, Roots, Bulbs. Springer p 27
- Liu, Y., et al, 2012, Food uses of ferns in China: a review. Acta Societatis Botanicorum Poloniae 84(4): 263-270
- www.eFloras.org Flora of China
